Photo of Jackfruit tacos with sriracha mayonnaise by WW

Jackfruit tacos with sriracha mayonnaise

SmartPoints® value per serving
Total Time
55 min
20 min
35 min
You can find young jackfruit in most supermarkets nowadays – it has a meaty texture, so is ideal for creating vegan recipes, like these colourful tacos.



420 g, 2 x 410g tin drained

Vegetable Oil

3 teaspoons


½ large, finely diced


2 clove(s), finely chopped

Chilli Powder

2 teaspoons, level

Oregano, Dried

½ teaspoons, level

Ground Cumin

1 teaspoons, level

Tomato Purèe

1½ tablespoons, level

Biona Organic Black Beans in Water

1 can(s), drained

Tesco Chipotle Chilli Paste

½ teaspoons

Hellmann's Vegan Mayo

40 g

Lime Juice, Fresh

2 teaspoons

Flying Goose Brand Sriracha Hot Chilli Sauce

2 ml

Old El Paso Small White Corn Tortillas (pack of 10)

8 wrap(s)

Avocado pear

1 medium, peeled, stone removed, and thinly sliced


80 g

Coriander, fresh

1 tablespoons, to serve


  1. Thinly slice the jackfruit, then shred it using your fingers and set aside.
  2. Heat 2 teaspoons of the oil in large nonstick frying pan set over a medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, until softened. Stir in the chilli powder, oregano, half the cumin, and a pinch of salt, then cook for 1 minute, until fragrant. Stir in the jackfruit, tomato purée and 125ml water. Bring the mixture to the boil, then reduce the heat and cook, covered, for 25 minutes until the jackfruit is very tender, adding more water if the mixture starts to stick to the pan.
  3. Meanwhile, put the black beans and chipotle paste in a small microwave-safe bowl along with the remaining oil, cumin and a pinch of salt. Cover with kitchen paper and microwave on High for 1-2 minutes, stirring every 30 seconds, until very hot. Remove from the microwave and set aside to keep warm.
  4. To make the sriracha mayonnaise, combine all the ingredients in a small bowl. Warm the tortillas in the microwave for 10 seconds then fill with the jackfruit mixture, chipotle beans, avocado and cabbage. Drizzle over the sriracha mayonnaise and serve two tacos per serving, garnished with the coriander.

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